Soppressata Di Testa In Manica

Typical of the most important Sundays and an essential part of religious celebrations, these dishes require simple but lengthy and patient preparation, which in these times of rushed cooking has made them less and less common on family tables. It is a sausage made from mixed pork cheek and fillet, cut into cubes. The parts of the pig's head are patiently cooked with spices, wine, garlic, and salt. Everything is stuffed into a natural casing, also known as a "thick sleeve," and pressed to compact the meat. It has a delicate and slightly spicy flavor.